Dice 1 onion. Peel 5 garlic cloves. Chop Â½ red chili. Chop 2 tbsp fresh ginger.
Place them all in a blender. Add Â¼ tsp of cumin powder. Add Â½ cup water.
Puree into a paste.
Heat a large saucepan over a high heat. Add the onion puree mixture. Saute
for 1 minute. Add 4 cups of frozen peas. Add 6 cups of water. Add a 1 tbsp
salt. Stir well. Cover with a lid and bring to the boil.
Remove from heat and pour the soup into a blender. Add 1 handful of mint
leaves. Puree until smooth. Pour the pureed soup back into the saucepan.
Add the juice of Â½ lemon. Add salt and pepper to taste.
Mix well and serve in 4 individual bowls.